• Journal of Biosystems Engineering
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• v.37 no.6
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• pp.429-433
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• 2012

Purpose: While rapeseed oil, soy bean oil, palm oil and waste cooking oil are being used for biodiesel, the viscosity of them should be lowered for fuel. The most widely used method of decreasing the viscosity of vegetable oil is to convert the vegetable oil into fatty acid methyl ester but is too expensive. This experiment uses ultrasonic energy, instead of converting the vegetable oil into fatty acid methyl ester, to lower the viscosity of the waste cooking oil. Methods: For irradiation treatment, the sample in a beaker was irradiated with ultrasonic energy and the viscosity and temperature were measured with a viscometer. For heating treatment, the sample in a beaker was heated and the viscosity and temperature were measured with a viscometer. Kinematic viscosity was calculated by dividing absolute viscosity with density. Results: The kinematic viscosity of waste cooking oil and cooking oil are up to ten times as high as that of light oil at room temperature. However, the difference of two types of oil decreased by four times as the temperature increased over $83^{\circ}C$. When the viscosity by the treatment of ultrasonic energy irradiation was compared to one by the heating treatment to the waste cooking oil, the viscosity by the treatment of ultrasonic energy irradiation was lower by maximum of 22% and minimum of 12%, than one by the heating treatment. Conclusions: Ultrasonic energy irradiation lowered the viscosity more than the heating treatment did, and ultrasonic energy irradiation has an enormous effect on fuel reforming.

• Journal of Hydrogen and New Energy
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• v.26 no.5
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• pp.484-492
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• 2015

As our government is actively introducing the RPS (Renewable Portfolio Standards) as a national renewable energy obligation policy, power producers are using the various renewable energy to meet the RPS supply quota since 2012. Recently, it is appling to use power bio-fuel oil in bio-fuel oil demonstration project with power companies. In general, power bio-fuel oils are composed of mixture products of vegetable oil, animal fat, fatty acid ester and waste oil. It is already developing for a power plant as a renewable energy abroad. In Korea, it is studying a 100% combustion and blended combustion of heavy fuel oil and bio-fuel oil. In this study, we investigated fuel characteristics of mixed power bio-fuel oil and its emission performance. Especially, it was reduced emissions of bio-oil in industrial boilers due to bio-fuel properties as compare with fuel oil.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.677-682
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• 1993

Hexane(Hx), ethyl acetate(EtoAc) methanol(MeOH) and 99% ethanol(EtOH) extract of Rhus javanicus Lines with synergists e.g. ascorbic acid(AA), citric acid(CA) and ${\delta}-tocopherol$(TO) were tested their antioxidative effect on palm oil and lard by Rancimat. The methanol showed the highest extraction yield as 14.53%(w/w). When each 600 ppm of Hx, EtOAc, MeOH and EtOH extract with 200 ppm of AA was added to palm oil, the antioxidative index(AI: induction time of oil containing of each extract/induction time of test oil) were 1.83, 2.25, 2.81 and 2.85 respectively which were higher than other treatments and 600 ppm of each extract with 200 ppm of TO to lard, the AI were 3.64, 7.83, 7.34 and 9.30 respectively. Each solvent fractionate of EtOH and EtOAc extracts resulted no higher antioxidative effect than crude whole extract. Palm oil and lard containing 600 ppm of methanol extract were very stable comparing with the control by POV and TBA at oven test($60^{\circ}C$).

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.683-688
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• 1993

The antioxidative effect of the 75% ethanol extracts of preliminary selected Fritillaria ussuriensis Max(Fs), Houttuynia cordata Thunb(Hc), Portulaca oleracea L.(Po) and Perilla frutescene Var javanica Hara cake(Pf) were tested on palm oil and lard by rancimat test. Each solvent fraction of chloroform, ethyl acetate(EtOAc), butanol and water, was also evaluated its antioxidative effect with some synergists, like as ascorbic acid, citric acid and ${\delta}-tocopherol$. Po extract showed higher antioxidative effect on lard and the fraction of all test plants were the most effective on palm oil and lard with ascorbic acid and ${\delta}-tocopherol$. When 200 ppm of EtOAc fraction of Fs, He and Po extract each with 200 ppm of ascorbic acid were added to palm oil, the antioxidative index(AI, induction time of oil containing each extract/induction time of test oil) were 1.60, 1.53 and 1.47 respectively and 200 ppm of EtOAc fraction of Po and Pf extract each with 200 ppm of tocopherol to lard, the AI were 3.19 and 3.63 respectively.

• Applied Chemistry for Engineering
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• v.30 no.5
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• pp.606-614
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• 2019

A mixing ratio of the oil in water (O/W) emulsion of palm oil and the non-ionic surfactant (Tween-Span type) possessing different hydrophile-lipophilie balance (HLB) values was evaluated in this work. An optimum condition was determined through analysis of main and interaction effects of each quantitative factor using central composite design model-response surface methodology (CCD-RSM). Quantitative factors used by CCD-RSM were an emulsification time, emulsification speed, HLB value and amount of surfactant. On the other hand, the reaction parameters were the viscosity and mean droplet size of O/W emersion. Optimized conditions obtained from CCD-RSM were the emulsification time of 12.7 min, emulsification speed of 5,551 rpm, HLB value of 8.0 and amount of surfactant of 5.7 wt.%. Ideal experimental results under the optimized experimental condition were the viscosity of 1,551 cP and mean droplet size of 432 nm which satisfy the targeted values. The average error value from our actual experiment for verifying the conclusions was below to 2.5%. Therefore, a high favorable level could be obtained when the CCD-RSM was applied to the optimized palm oil to water emulsification.

• Korean journal of food and cookery science
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• v.15 no.3
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• pp.264-271
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• 1999

This study was conducted to know the storage stability of Yackwa, a traditional Korean fried cookie, prepared by two different cooking methods; deep fat frying at 160$^{\circ}C$ for 8 min (DFF), and preheating Yackwa dough and then deep fat frying at 180$^{\circ}C$ for 2 min (MW/DFF). Soybean oil (SBO), hydrogenated soybean oil (HSBO) or hydrogenated palm oil (HPO) were used for frying Yackwa. Compared to Yackwa prepared by DFF, all MW/DFF Yackwa samples had low fat content and high moisture content. MW/DFF saved frying time 6 min compared with DFF. Non-hydrogenated soybean oil for frying fats was replaced with hydrogenated types of soybean oil and palm oil to improve the storage stability of Yackwa. To investigate the oxidation stability of Yackwa during the accelerated storage for 15 days at 60$^{\circ}C$, acid value, anisidine value, peroxide value and oxidation value of Yackwas were measured. Acid values of Yackwa made by MW/DFF were higher than those made by DFF through the whole storage periods, regardless of frying fats. Peroxide and anisidine values of Yackwa coated with syrup were much lower than those without syrup. MW/DFF cooking method, using hydrogenated soybean oil or hydrogenated palm oil for frying, showed lowering effects on peroxide value as well as anisidine value, resulting in improved oxidation stability of Yackwa during the storage. In sensory evaluation, the acceptability of MW/DFF Yackwa was higher than those of the commerical products. Yackwa prepared by MW/DFF cooking method using hydrogenated palm oil, showed the highest acceptability in color, taste and texture among the samples.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2003.06a
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• pp.171-171
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• 2003

• Journal of Nutrition and Health
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• v.26 no.8
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• pp.1007-1018
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• 1993

이상의 모든 결과를 요약해 보면 어유의 경우 항혈전 효과에는 상당히 들기름과 함께 좋으나 막의 유연성과 다른 면에서 들기름은 항혈전과 세포막의 유연성 유지 등에서 상당히 유리한 기름으로 생각할 수 있다. 팜유는 우지나 참기름보다 항혈전 효과나 세포막 유연성 유지에서 좋으나 들기름보다는 떨어지는 것으로 생각할수 있다.

• Bulletin of the Korean Chemical Society
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• v.24 no.3
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• pp.397-399
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• 2003

• Journal of the Korea Concrete Institute
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• v.21 no.5
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• pp.565-572
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• 2009

In this study, corrosion resistance of palm oil fuel ash (POFA) concrete as a blended concrete is evaluated by using electrochemical technique. The POFA is an industrial byproduct obtained from fuel ash after extracting palm oil from palm-tree. In order to obtain basic material characteristics of the POFA concrete, tests on compressive strength, slump, weight loss, bleeding and expansion ratio were carried out the early-aged POFA concrete. On the other hand, durability characteristics, both chloride penetration and carbonation depth test, were also conducted. Finally, corrosion resistance were evaluated by applying electro-chemical artificial crack healing technique, and the tests on the impressed voltage characteristic, galvanic current and linear polarization resistance. From the experimental results, it was found that long-term strength, bleeding, lower slump ratio, expansion ratio, chloride penetration, carbonation and corrosion resistance were improved by using the POFA due to activated pozzolanic reaction. It can be also mentioned that POFA concrete has a potential to be used as a cementitious binder for green-recycling resources.